Recipes and running from a long-term vegan

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Old Favorites and Upcoming Recipes

Last week was craaazy busy. Grades were due, I had to drive all over the state for various court appearances and meetings, and I had some music commitments as well. It was all fun and rewarding, but goodness, am I tired! One of my meetings took me to Greenville, where I was able to stop off at Whole Foods and Trader Joe’s – woo-hoo! I was pleased to see that I am not the only fan of the TJ’s soy chorizo; it was labelled as a new customer favorite. Good stuff.

I had a beautifully refreshing 6 mile run this morning. I signed up for a marathon in the fall, so I need to start thinking about mileage.

I’ve made a number of old favorites/basics lately; I’ve also tried some new recipes and have salvaged (or attempted to salvage) some recipe disasters.

Here is one of the attempts at salvaging a disaster: making frosting-stuffed cookies with fudge that didn’t quite work:

On to the old favorites: first, chick pea and zucchini burgers

1 can of chick peas, drained

1 clove garlic

1/2 onion, finely minced (optional)

1-2 tablespoons olive oil

salt, to taste

1 teaspoon dried oregano, optional

aobut 1 cup cooked rice

2 medium zucchini, shredded

1 tablespoon whole wheat flour, as needed

Puree or smoosh the chick peas, oil, garlic, and salt. It doesn’t need to be completed smooth. Add other ingredients. Cook on a cast iron skillet that has been lightly oiled. Once you get the skillet hot, about 3-4 minutes per side should be sufficient.